Keep in mind that fermentation gives off a lot of heat - the temperature of the fermenting beer may be up to 10*F higher than the ambient temperature. I suggest picking up some of the fermometer strips
to stick on the side of your fermenters to monitor the actual fermentation temps.
For optimal fermentation conditions you should also consider making a yeast starter on your next batch as described here
. Unfortunately these "pitchable" vials and smack packs don't really have enough yeast to ensure an optimal fermentation with bigger beers, like yours is at 1.060.
I've never used this yeast, but I've heard it can be good practice to raise the fermentation temps nearing the end of fermentation to ensure complete attenuation. In Brewing Classic Styles, Jamil recommends pitching at 64 when making Belgian-style blondes ales with this yeast and letting the fermentation temperature rise to 68 by the end of fermentation.